Nach Waxman-s Beef Brisket Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Season the brisket with salt and pepper on both sides.
• STEP 3.Heat oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on both sides, about 5 minutes per side.
• STEP 4.Remove the brisket from the Dutch oven and set aside.
• STEP 5.In the same Dutch oven, add onions and garlic. Cook until softened and lightly browned, about 5 minutes.
• STEP 6.Add tomato paste and cook for another 2 minutes.
• STEP 7.Pour in red wine and scrape the bottom of the pot to release any browned bits.
• STEP 8.Add crushed tomatoes, beef broth, brown sugar, Worcestershire sauce, and bay leaves. Stir to combine.
• STEP 9.Return the brisket to the Dutch oven, nestling it into the sauce.
• STEP 10.Cover the Dutch oven with a lid and transfer it to the preheated oven.
• STEP 11.Braise the brisket for 3 to 4 hours, or until it is fork-tender.
• STEP 12.Remove the brisket from the Dutch oven and let it rest for 10 minutes before slicing.
• STEP 13.Serve the brisket with the sauce spooned over the top.
• STEP 14.Enjoy!

Cooking Tips

• Choose a well-marbled brisket for the best flavor and tenderness.
• For a deeper flavor, marinate the brisket overnight in the refrigerator before cooking.
• If the sauce is too thin, you can thicken it by simmering it on the stovetop for a few minutes.
• Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the brisket in a baking dish, cover with foil, and warm in a 325°F (165°C) oven until heated through.

Storage and Serving

• Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, slice the brisket against the grain for maximum tenderness.
• Serve the brisket with the sauce spooned over the top and pair it with your favorite sides, such as mashed potatoes or roasted vegetables.